Coupla things

[Stevie]

News is sparse on the ground, so I thought I'd share a couple of things I've been experimenting with.

Company called Bart make a Satay Sauce in bottles. A tablespoon or two really adds something to a generic curry and probably a few others. (I will be trying it out in things like butter chicken, pasanda etc.)
I've also been adding red bassar powder to some of my curries instead of chilli powder. It still packs a bit of heat, but not as aggressive.

[King Prawn]

Try using bassar instead of mix powder.

KP(v)

[graham flintoft]

News is sparse on the ground, so I thought I'd share a couple of things I've been experimenting with.

Company called Bart make a Satay Sauce in bottles. A tablespoon or two really adds something to a generic curry and probably a few others. (I will be trying it out in things like butter chicken, pasanda etc.)
I've also been adding red bassar powder to some of my curries instead of chilli powder. It still packs a bit of heat, but not as aggressive.

I use the red bassar powder in loads of my cooking that needs more than heat Stevie. For instance, I do prawns in a tomato sauce with a good tsp of bassar served with pasta or rice, very nice.

cheers

Graham.

[stetip]

What does the bassar mix add to a dish ?. Heat to a lesser extent, taste or both.
Steve

[graham flintoft]

What does the bassar mix add to a dish ?. Heat to a lesser extent, taste or both.
Steve

It gives a chilli plus taste Steve as it has a more complex flavour than chilli powder alone. I use Supreme Basar Mix, the list of ingredients in the basar are; Chilli, Turmeric, Cumin, Coriander, Laurel leaves, Paprika, Curry Powder, Vegetable Oil, Methi Leaves, Crushed Chilli and Garam Masala. The relatively small amount added to the Special Mixpowder is almost lost but when used as a main ingrediant all those spices really come to the fore.

Graham.

[stetip]

Cheers for that Graham. I will pick some up today and have a dabble with it.

Steve

[Darkginger]

This would explain why my base gravy, made to Julian's recipe (the Curry2Go one, not the other 2) makes 'hot' curry even without the addition of chilli during cooking. I'd suspected as much, but for some reason haven't done the simple test of tasting the bassar powder by itself - doh!

[ferret]

Interesting, that, about red bassar powder, Stevie. I might try making some here or buying some when I am next back in the UK.
As it is I do a Madras Mix for bulk cooking, and I use some of it in other curries like Pathia, also in onion bhajis for people who like them hot. So it makes sense to have a Bassar mix in stock.
Cheers for the tip,
Tim